Ingredients

Ingredients For the marinade

• 1 bottle good-quality red wine (preferably Pinot Noir)

• 1 tbsp redcurrant jelly

• 1 small onion, chopped

• 2 sticks celery, chopped

• 1 carrot, chopped

• 4 garlic cloves, un-peeled, bruised

• 3-4 sprigs fresh thyme

• 2 bay leaves

• 2 cloves

For the stew

• 4 large chicken joints (thigh or leg), skinned

• 1 tbsp olive oil, plus extra for shallow frying

• 100g/3½oz smoked pancetta, rind removed, cut into large cubes

• salt and freshly ground black pepper

• 1 tbsp plain flour

• 25g/1oz butter

• 20 button onions, peeled

• 20 button mushrooms

• 3 tbsp cognac

• olive oil, for shallow frying

• 4 thick slices of good-quality white bread, crusts removed, cut into triangles

• 3-4 tbsp chopped fresh parsley

• boiled or steamed potatoes, to serve

Description

Simon Hopkinson’s Recipe For Coq Au Vin Emphasises The Rustic Charm And Comformting Flavour Of Classic French Food.

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